Chewy Acorn Jelly Rice Soup (Dotori Muk Bap): Delicious Anchovy Broth Recipe
The Perfect Blend of Chewy Acorn Jelly and Rich Anchovy Broth: A Delicious Muk-ssal Recipe
Experience the delightful chewy texture of acorn jelly perfectly complemented by a savory anchovy broth. Add a touch of tanginess with sour kimchi and a refreshing crunch with cucumber, all topped with various garnishes for a truly exquisite Dotori Muk Bap. (Recipe inspired by ‘Soo-mi’s Side Dishes’ for an even more delicious result.)
Main Ingredients- Acorn Jelly (Dotori Muk) 500-600g
- Sour Kimchi 200g
- Egg 1
- Cucumber 1/5
- Dried Seaweed (Gim) 1 sheet
- Soy Sauce 1/2 Tbsp
- Soup Soy Sauce (Gukganjang) 1/2 Tbsp
- Minced Garlic 1/2 Tbsp
- Scallions (finely chopped) some
- Toasted Sesame Seeds some
- Cooked Rice (optional) adequate amount
Broth Ingredients- Anchovies for broth 8 (gutted)
- Anchovies (flat anchovies) 3 (gutted)
- Dried Kelp (Dashima) 1 sheet (approx. 5x5cm)
- Onion 1/4 (sliced)
- Water 1L
- Anchovies for broth 8 (gutted)
- Anchovies (flat anchovies) 3 (gutted)
- Dried Kelp (Dashima) 1 sheet (approx. 5x5cm)
- Onion 1/4 (sliced)
- Water 1L
Cooking Instructions
Step 1
To create a deeply flavorful anchovy broth, start by lightly toasting the gutted anchovies, flat anchovies, and dried kelp in a preheated pot over low heat until fragrant. This step helps to remove any fishy odors and enhance the broth’s umami.
Step 2
Add 1L of water and the sliced onion to the pot with the toasted ingredients. Cover with a lid and bring to a boil over high heat for 10 minutes. This allows the flavors to infuse beautifully into the water.
Step 3
After 10 minutes, remove and discard the dried kelp and anchovies (you can leave the onion in for added sweetness). Now it’s time to season the broth. Stir in the soy sauce, soup soy sauce, and minced garlic. Simmer gently over low heat for another 3 minutes to achieve a rich and clean-tasting broth.
Step 4
Prepare the toppings for your muk bap. Slice the cucumber lengthwise into thin strips. Trim the tough ends off the sour kimchi and chop it into bite-sized pieces, about 0.5cm thick. Cut the acorn jelly into similar lengths and about 0.5cm thickness, matching the kimchi size for easy eating.
Step 5
Let’s make the egg garnish. For thin, delicate egg crepes, separate the egg yolk and white into two bowls and beat them individually. Lightly grease a preheated non-stick skillet over low heat. Pour the beaten yolk and white thinly onto the pan and cook until lightly golden on both sides. Once cooled, thinly julienne them.
Step 6
Lightly toast the dried seaweed (gim) on a dry pan until crisp. Then, crumble it finely with your hands or chop it into small pieces. This will add a wonderful texture to your topping.
Step 7
Arrange the sliced acorn jelly attractively in a serving bowl. Ladle the warm, savory anchovy broth generously over the jelly. Now, artfully arrange the prepared toppings: the sour kimchi, crisp cucumber strips, julienned egg garnish, and crumbled toasted seaweed. Finally, sprinkle with toasted sesame seeds and finely chopped scallions to complete your delicious creation. (If you prefer to eat it like a rice soup, have a bowl of hot cooked rice ready.)
Step 8
This Dotori Muk Bap can be enjoyed warm for a comforting meal, or chilled for a refreshing and appetite-stimulating dish. Choose your preferred way to savor this delightful Korean delicacy!
